Stuffed Chicken Quesadillas

Whenever we make our go-to roast chicken recipe we end up with a lot of leftovers. The leftover white meat is terrific in chicken sandwiches, but we like to pick the chicken over as cleanly as possible and save the rest of the meat for recipes like this. This is a modified version of a family recipe. The original is excellent but wastes a few ingredients and uses extra pots and pans, and so this is a food-waste-zero version with fewer dishes.

Ingredients

• Cooked chicken, about two or three cups
• 1 large (28 oz) can of diced tomatoes
• 1 package taco seasoning
• 1 diced onion
• Small can of green chiles or about half/cup medium salsa
• 2 cups chicken broth
• 1 cup sour cream
• 2 tbsp flour
• 8 flour tortillas
• Shredded cheese

Directions

1. Preheat over to 375
2. Saute onions until starting to soften and become fragrant, about 3-4 minutes
3. Add tomatoes (and their juices) and taco seasoning, stir, and reduce to a low simmer for about 10 minutes.
4. While simmering, take tortillas and dip both sides into the tomato mixture, creating a thin tomato coating. Set aside to let them soak a little bit.
5. After about 10 minutes, add the chicken to the sauce. Continue to let the sauce simmer, and stir occasionally, until it’s no longer watery, about 10 minutes.
6. While simmering, pour a half cup of the chicken broth in the bottom of a baking dish (I used a 13×9 in)
7. Once the mixture is no longer watery, fill the tortillas and place them in the baking dish, seam side down.
8. The sauce can be prepared in the just-emptied tomato skillet. (This adds nice flavor but, to make the recipe faster, the suace can be done at the same time as the previous steps in a separate dish.) For the sauce, combine 1.5 cups chicken broth and 2 tbsp flour. Bring to a boil and stir, until flour has disappeared and the sauce is thicker like a gravy. Add chiles/salsa and sour cream and stir in.
9. Pour sauce over the enchiladas. It will largely fill the dish. Sprinkle a layer of cheese over the top.
10. Cover and bake 30 minutes. Uncover and bake another 10 minutes to brown the cheese.

• ← Loaded Stuffed Peppers
• Banana Honey Almond Flax Muffins →